Exploring life one taste at a time.

“We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.”
~ Walt Disney

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I started blogging to push me out of my comfort zone with cooking. I needed to try new things, explore and fail some. However, I haven’t tried anything too adventurous just yet. I decided to make something I normally wouldn’t make for dinner. I stink at making Asian food. I’ve tried and failed. Over and over. When I saw this recipe on Skinny Taste it seemed simple enough. I actually pulled this one off! Ha! I added broccoli and shredded carrots to it as well. Modifications have been made to the recipe. I hope y’all enjoy as much as we did.

Ingredients:

8 medium chicken drumsticks (No Skin)

Olive Oil

1 cup water

1 tbsp. Sriracha hot sauce, or more, some like it hot!

1/3 cup balsamic vinegar

1/3 cup low sodium soy sauce

1 tbsp sugar

3 cloves garlic (crushed)

1 tsp. grated ginger

2 tbsp chopped chives

1 tsp sesame seeds

1 cup of Broccoli florets

1/2 cup shredded carrots

What To Do:

In a large sauce pan heat up a enough olive oil to lightly coat the bottom of pan. Brown chicken for about 5 minutes about half cooked. Stir in all the ingredients excluding the broccoli and carrots . Allow it to simmer for about 20 minutes on low. Once the 20 minutes has passed add in the broccoli and carrots and turn the heat up to high and allow the sauce to reduce for about 8-10 minutes , until it becomes thick. Watch out not to burn the glaze, stir often. Once it’s thick enough for your liking Serve over a bed of white jasmine rice for a full meal.